Recipezaar: Egyptian,Side Dishes recipes

Bamia

Tue, 18 Sep 2001 13:58:28 -0400

An Egyptian Stew to share with Vegetarians or Vegans. Serve with hot rice. -- posted by DiB's

Biram Ruz

Sun, 25 Nov 2001 13:34:16 -0500

-- posted by LikeItLoveIt

Feteer Bel Asaag (Pastry With Ground Meat)

Sun, 25 Nov 2001 13:36:15 -0500

-- posted by LikeItLoveIt

Kosa Mahshiya ? Zucchini, Stuffed

Sun, 25 Nov 2001 14:01:00 -0500

-- posted by LikeItLoveIt

Potato and Green Bean Salad, Egyptian Style

Fri, 23 Aug 2002 18:11:29 -0400

A funky potato salad with no mayonnaise. Serve while gazing at the Pyramids. -- posted by Mirj

Egyptian Salad

Thu, 05 Jun 2003 20:15:25 -0400

The name of this dish is Egyptian Salad, but I've seen this in Moroccan Restaurants, Ethiopian Restaurants, Israeli Restaurants...It's name should be more like North African Salad. -- posted by Daniele1969

Diana's Egyptian Lentils & Rice

Thu, 29 Jul 2004 19:59:57 -0400

Easy. Healthy. Vegan. Crockpot. Yummy. How can you *not* want to make this? Credit goes to "Diana in Wisconsin" of the Simple Living Discussion Forums. The amount of servings depends on whether you're making this as a main dish or a side. -- posted by Roosie

Egyptian Spiced Carrot Puree

Wed, 17 Aug 2005 22:14:39 -0400

The Egyptian spice blend known as dukka includes toasted ground cumin, coriander and sesame seeds; Sortun gives it a twist by adding toasted coconut. The carrot dish here is traditionally eaten by first dipping bread in oil and then in the dukka before spooning the puree on top. Its typical of North Africas qimia--a version of tapas or meze. Harissa is a fiery Tunisian spice paste. It is available in jars and tubes at many specialty food shops. If you cant find it, i have read that you can sub chili garlic paste or other hot sauce, but I bet the harissa is much better. MAKE AHEAD: The recipe can be prepared up to 2 days ahead. Refrigerate the carrots and store the spice mixture at room temperature. -- posted by NcMysteryShopper

Middle Eastern Pilaff

Tue, 20 Sep 2005 10:29:56 -0400

A vegetarian pilaff made with bulgar wheat - or if you prefer rice - which makes a great accompaniment for kebabs or any BBQd or grilled meat or fish. This recipe is one I found on an International Masters '1001 recipes for pan or wok' recipe card, and have posted for the 2005 Zaar World Tour. -- posted by bluemoon downunder

Lentil and Spinach Salad With Onion, Cumin and Garlic

Fri, 30 Sep 2005 12:59:22 -0400

A wonderfully earthy salad that is great for a picnic or with BBQd meats, that improves with standing and that is better served at room temperature rather than chilled. I am posting this Middle Eastern-style salad for the 2005 Zaar World Tour. I found it in English chef Brian Glover's fabulous book 'The Onion Cookbook': a real culinary haven for lovers of onions, garlic, leeks, spring onions, shallots and chives. -- posted by bluemoon downunder

Lemony Carrot Dip

Tue, 04 Oct 2005 12:20:16 -0400

Only three main ingredients! Recipes really can't get much simpler! And there are times when such recipes come in handy! I haven't made this one yet. I found it in the October 2005 issue of the Australian magazine 'Delicious' and I have adapted it for posting for the 2005 Zaar World Tour, as both an Australian (and in view of its combining of lemon juice and cumin) and as a Middle Eastern recipe. My recommendation would be to make this recipe when sweet baby carrots are available. Depending on the size and juiciness of your carrots, you may need to use slightly more or slightly less lemon juice: use your culinary discretion! If the carrots are really juicy, mop up some of the juiciness with paper towels so that you can still add a generous amount of lemon juice. Again, use your culinary discretion! Preparation and cooking times will vary, depending on the choices you make with ingredients and the way you choose to cook the carrots. My estimated preparation and cooking times are based on the option of using baby carrots and boiling them in salt water: the fastest of the alternatives. Personally, if time permits, I'd recommend baking the carrots, brushed with a little olive oil, in the oven. -- posted by bluemoon downunder

Spiced Eggplant (Aubergine) Salad

Tue, 18 Oct 2005 13:54:06 -0400

A Middle-Eastern-influenced Greek salad which is great served with warm pita bread or crusty rolls as a starter or as one of several mezze dishes, or to accompany grilled meats or pilaf. I have adapted this recipe from one I found in 'The Taste of Greece' and I am posting it for the 2005 Zaar World Tour. When I've made this, I just haven't noted how long it takes to grill the eggplant, so the 10 minutes below is a guesstimate. I have not included the chilling time required in the calculations for preparation and cooking times. This is very much a prepare-ahead salad. -- posted by bluemoon downunder

Egyptian Rice for Fish

Mon, 21 Nov 2005 20:17:22 -0500

This is a must have dish cooked in egypt with any kind of fish very easy and tasty and you have a choice of adding tiny pieces of shrimp to it or cumin or even raisins -- posted by EasyRecipe-Chef

Fool Mudammas (Egyptian Lentils)

Mon, 26 Jun 2006 19:13:16 -0400

Time does not include allowing the beans to soak overnight or time spent chilling. Posted for Zaar World Tour 2006. You can use the pink Egptian lentils if you want an authentic dish. This can be served on lettuce lined salad plates and garnished with scallions. -- posted by Annisette

Lemon and Garlic Potato Salad

Thu, 31 Aug 2006 14:41:20 -0400

A light tasty Egyptian potato salad. -- posted by PinkCherryBlossom

Korrat (Leeks)

Mon, 11 Sep 2006 19:07:08 -0400

Onions and leeks have been known in Egypt since ancient times. Romans regarded Egyptian leeks as the best. According to legend, the Emperor Nero was fond of them. This is an Egyptian way of preparing them. Serve cold as a salad or an appetizer, or hot as an accompaniment to meat or chicken. I LOVE leeks so I *had* to add this to my collection! -- posted by Elmotoo

Rice Bil Shareyah (White Rice With Browned Fideo Noodles)

Sat, 11 Nov 2006 04:43:31 -0500

This is a staple in all Egyptian houselholds. Its super simple, but looks and tastes great! Make it place of plain white rice and serve with any dish. Especially good with Molokheya (recipe posted). Enjoy! -- posted by cooking in cairo...

Tamatim Mashwiya

Wed, 16 May 2007 23:30:28 -0400

Grilled tomatoes. From Egyptian Cooking: A Practical Guide. A very simple recipe posted for ZWT 3. -- posted by AmandaInOz

Lentils and Rice (Koshary) (Egypt)

Wed, 06 Jun 2007 22:55:01 -0400

Yet another recipe I discovered on the "World Hearth Circle of International Cooking." This looks promising as a meatless main dish or a side dish. -- posted by Happy Hippie

Egyptian Tabilch

Wed, 06 Jun 2007 22:59:48 -0400

A delicious and simple, yet exotic, vegetable rice dish! You can adjust the seasonings to suit your taste. My personal preference is to go light on the curry and heavier on the sage and tarragon. -- posted by Alskann

Egyptian Rice With Vermicelli

Wed, 29 Aug 2007 20:25:48 -0400

In Arabic, this is called roz bil shaghria. Tasty and rich, would be great with a simple lamb or chicken dish. This is my adaptation of a Claudia Roden recipe. -- posted by Sass Smith

Koushary

Wed, 07 May 2008 00:13:48 -0400

I have not tried this side dish yet but I am longing to do so . The recipe was in Sunday Life. Apparently koushary is commonly sold as street food in Egypt and often includes tomato and lentils. -- posted by katew

Chargrilled Vegetable and Pita Salad With Feta and Dukkah

Thu, 22 May 2008 14:45:41 -0400

Here is a salad that uses Recipe#304526 (pronounced 'do -kah') which is an Egyptian blend of coarsely ground nuts and spices. This recipe came from The Culinary Chase Blog. I will post the seasoning recipe separately, but for this salad you will need about 1 tablespoon of dukkah to sprinkle on at the end with the feta. Use your favorite vegetables and when the weather is warm, fire up your BBQ to grill the vegetables and pita bread instead of in your hot kitchen! -- posted by WiGal

Egyptian Rice With Spicy Tomato Sauce

Tue, 10 Jun 2008 02:30:43 -0400

This Egyptian recipe combines cooked rice with a spicy tomato sauce. -- posted by Nasseh

Egyptian Rice

Wed, 03 Sep 2008 23:36:56 -0400

Modified egyptian rice dish for those who don't like beef. -- posted by Jamilah's Kitchen

Toasted Rice for Fish----egyptian

Tue, 25 Nov 2008 00:24:09 -0500

Nicely toasted aromatic rice that almost always accompanies fish in Egypt. -- posted by UmmIbrahim

Parsleyed Eggs

Wed, 10 Jun 2009 15:45:41 -0400

Learned to make and like this dish many years ago when living in Egypt. I've served it up many times as an appetizer or with a plate of party food. Can be eaten hot or cold. -- posted by MsEVP

Lentils and Rice With Caramelized Onions

Mon, 17 Aug 2009 02:31:28 -0400

This can be served either warm or room temperature as an appetizer (good with toasted pita chips), or as a side to chicken. -- posted by mikekey

Cucumber Chickpea Salad

Wed, 19 Aug 2009 01:21:06 -0400

A nice basic masr salad -- posted by Jamilah's Kitchen

Koftit Roz (Rice Meatballs)

Sat, 29 Aug 2009 13:28:12 -0400

This is a wonderful and easy recipe. Very traditional in Egypt. Served over plain white rice. My grandmother, and mother... and all my aunties have been making this for decades. Hope you enjoy it as much as I do. -- posted by Maya's Mama

Spiced Sirloin Rice (Teta Rice)

Mon, 16 Nov 2009 00:32:49 -0500

My Grandmother (Teta) made this dish as an accompaniment to Chicken, Pork, or Lamb dishes. My son will make a meal out of it on its own. The yogurt and pine nuts really enhance the flavour, but are optional. To truly enjoy this I would not recommend using ground beef. It also very easily reheats and can be frozen as well. -- posted by King Lu